With so many potato recipes to choose from, it can be hard to decide which to make. Tonight, jazz things up with these tender and crispy roasted rosemary sweet potatoes. Bite-size chunks of sweet potato are tossed in a blend of herbs and olive oil, then baked to become a healthy sweet and savory side dish you can serve along with any main course.
While you can slice and prepare the sweet potatoes in nearly any way, the recipe below chops them into cubes, almost like a hash. The fresh rosemary and parsley give the dish an herbal flavor that contrasts perfectly with the sweet potato. Be sure to make enough, because this side dish will be devoured by both kids and adults alike!
Roasted Rosemary Sweet Potatoes
4 servings
10 mins
30 mins
40 mins
2½ pounds sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
½ teaspoon ground nutmeg
2 tablespoons fresh parsley, chopped (to garnish)
Kosher salt and freshly ground black pepper
Preheat your oven to 400 F. Line a large baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine the cubed sweet potatoes, olive oil, rosemary, nutmeg, salt and pepper. Toss to fully coat the potatoes in the seasoning.
Pour the sweet potatoes onto the parchment-lined baking sheet in a single layer.
Place the baking sheet in the oven on the center rack. Allow to bake for approximately 25-27 minutes, until the pieces are fork-tender.
Move the baking sheet to the top rack, and cook on broil for another 2-5 minutes, until the potatoes become crispy and golden brown on the edges.
Remove the baking sheet from the oven, and allow to cool for 2 minutes. Pour the sweet potatoes into a large serving bowl, garnish with fresh parsley, and toss. Serve hot directly from the serving bowl.
Pro-tip: For a more elegant version, thinly slice the sweet potatoes and cook them au gratin.
Pro-tip: Sweet potatoes are a healthy alternative to regular potatoes, and are a tasty accompaniment to any protein, particularly pork.
